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What temperature can the baking paper withstand? Baking in the oven

Nomnompaleo.com/stockfood.ru In order to stop debates forever and dispel doubts, we decided to talk in detail about in which cases it is better to use foil and in which baking paper.

Which food sticks less to, foil or paper?

It is assumed that food should never stick to parchment. If it sticks, then the problem is the poor quality of the parchment itself. But there are different types of foil: non-stick coating for dishes that need a crust or dishes with cheese, and thick foil. The latter can be sprayed or lubricated with oil, and then nothing will stick to it either. Some housewives also place a thin layer of onions or potatoes on foil under a piece of meat or fish.

Is it necessary to grease baking paper?

This will vary depending on the recipe, but in most cases, if you're using parchment paper, you won't need to grease or flour your baking sheet. Only if the dough is very sticky can you dust the paper a little with flour.

If in the recipe you see the item: “grease the baking sheet with oil,” know that this step is only necessary for those who do not use baking paper at all.

Is it important which side you put the foil on?

It depends on the type of foil: if you're cooking with regular thick foil, you can use either side. If you use foil with a non-stick coating, then use matte foil.

Why cover baking sheets with foil or paper at all?

Both materials are made so that dishes do not stick or burn, and it would be easier to wash the pan after cooking. Also, thanks to foil and parchment, you can reduce the amount of oil in dishes.

Vegetables in the oven: foil and parchment

Parchment paper can be used at temperatures up to 210 degrees. If you bake vegetables at higher temperatures, it is better to use foil. In any case, brush the leaf with olive oil to make the vegetables tastier.

Those who like soft baked vegetables (potatoes or beets) wrap them in foil. But lovers of crispy crust do not do this.

Tip: To keep your baked potatoes from being dry, wrap them in foil, place them on baking paper and add a few ice cubes to the baking tray. As you cook, the ice will slowly melt, releasing additional moisture to the potatoes.

Baked chicken or turkey in the oven: thick foil

There are two ways to cook chicken or turkey in the oven:

If you want to speed up the cooking time, wrap the bird in foil to prevent it from drying out. Line a baking sheet with foil, place the bird, oil and season it, then wrap the turkey in an additional layer of foil, leaving a small air hole on each side. Half an hour before the bird is ready, unwrap the foil to allow the chicken to bake and brown.

If you cook the bird for a long time, at a lower temperature, about 170 degrees. Place a sheet of foil on a baking sheet, add seasonings and spices to the bird, then cover the top with foil like a tent and bake for the first hour. Then remove the foil and continue baking the bird until it is crispy and golden brown. Parchment is not suitable for these purposes only because you cannot wrap anything with it.

Tip: Add all the seasonings while the bird is already on the baking sheet. Otherwise they will crumble while you are moving it.

Fish in the oven: both foil and parchment

If you want to cook steamed fish, salmon or salmon, it is recommended to place it in a special parchment paper pocket, adding vegetables, seasonings and a little lemon juice. The parchment will retain moisture and flavors so the fish will be tender and juicy.

If you want the fish to brown, choose foil that can withstand high temperatures.

cookies: parchment

If you cook cookies on baking paper, they will bake evenly and will not break or crack. Foil can also be used, but the cookies will spread a little, may dry out and will definitely be darker.

Tip: To avoid extra cleanup, place a ball of shortcrust pastry between two sheets of parchment, dust it with a little flour, then roll out the dough.

Brownie: foil

It's just that foil takes any shape better. When the brownies are ready, you can pull the edges of the foil, remove the finished baked goods from the pan and cut into perfect pieces.

Cake: baking paper

It is very difficult to line the bottom of a large round pan with foil, as any unevenness will affect the shape of the cake. It is also not so easy to line the bottom with parchment, so experienced cooks cut out the desired shape from paper in advance, and grease the sides separately.

Baking paper is a very convenient thing, especially for those who do not like to wash dishes. Its main purpose is to protect the baking sheet from burning and help the housewife cope with kitchen chores faster.

Types of paper

To help you choose the best option, check out this list:

Tracing paper. This is thin paper that can become soggy when cooking a dish that releases a lot of liquid. It’s not very pleasant to then remove the remaining paper from the pies. Another disadvantage of tracing paper is that it sticks to the biscuit dough. Of course, you can use it, for example, to prepare yeast dough, cheesecakes, and shortcrust pastry.
Parchment is more durable and brown in color. You can easily bake various products on it, even those that release a lot of liquid. Parchment paper absorbs fat better than others, so it’s great for cookies: this way they don’t lose their shape. When baking dough on it with a minimum amount of fat, you will need to lubricate it with some kind of oil.
Silicone-coated parchment is a very convenient, durable thing that can easily come off of baked goods. Does not absorb fat and does not require lubrication with oil. Suitable for any dough except biscuits. This paper will be an excellent helper when baking fish and meat.
There is also silicone paper, which can be found in rolls. It is the best, most durable and comfortable among the above.
A separate item is paper cups for cupcakes and other baked goods. They are convenient because each product is placed in a separate mold, and during the cooking process the cupcakes will not stick together.

Baking paper has a number of advantages:

can be cooked with minimal use of fats;
the dish will not burn;
it is very convenient to roll out thin dough on this sheet and then transfer it to a baking sheet;
by rolling the paper into a ring and putting it on a cake or pastry, you can decorate the confectionery with cream;
You can pack food in it;
It will be easier to remove the cake layers from the pan by pulling the edges of the parchment;
Food for freezing is placed in such sheets.

This paper can be used to make various dishes: these can be buns, pies, cakes, fish or meat casserole and much more.

It is very convenient to use it when rolling out dough. Firstly, the dough will not stick to the table and rolling pin, and secondly, the paper will take away excess fat.

The device also has a number of disadvantages:

If the dish takes too long to cook, it is better to use foil, otherwise sticking may occur.
Cannot be used for dishes that produce large amounts of fat. In this case, it is also better to use foil.

There are a number of recipes where the use of such paper is mandatory.

How to replace baking paper

If you don't have baking paper on hand, you can replace it:

tracing paper or regular office paper, greased with oil;
baking sleeve;
foil;
special silicone mat.

What to do if baked goods stick to paper

There are several ways to easily separate it:

It is enough to simply cool puff pastry products. As a rule, they are easy to remove after this;
baked goods made from yeast dough are cooled, the back of the paper is wiped with a damp cloth, after which it is easily removed;
If the product cannot be lifted without damaging it, separate the paper from the baked goods with a sharp, thin knife.

How to use baking foil

If you don't have parchment, you can replace it with foil. Cover a baking sheet with it and grease it with oil. However, it is worth remembering that the foil heats up more than the paper, so the lower heating element should be turned off before the upper one.

Foil can be used not only for baking, but also for preparing other dishes.

Making cupcakes in paper tins

Ingredients:

3 chicken eggs;
half a glass of granulated sugar;
mayonnaise – 100 g;
0.5 tsp. slaked soda;
120 g peasant butter (pre-melted);
Wheat flour;
raisins, dried apricots, prunes.

Preparation steps:

Beat the eggs until foam appears. It is best to beat the egg yolks separately from the whites. The dough will be softer and airier.
Add sugar and mix thoroughly, pour in mayonnaise and butter. Mix again.
Add soda to the prepared mixture and wait until the dough sizzles. When extinguishing soda, you need very little vinegar so that there is no unpleasant taste.
It is better to sift the flour. You need to add it slowly, stirring constantly so that there are no lumps. You will need enough flour so that the consistency of the dough resembles thick sour cream.
Add various dried fruits to the finished dough. You can also add a chocolate bar or fresh fruit.
There is no need to grease paper muffin tins. The dough should be poured so that there is some space left, since the cupcakes will still rise.
Place the pan with the muffins in the preheated oven until browned.

After preparing the mold, you don’t have to remove it, this makes it more convenient to serve the baked goods to guests, and they won’t get dirty.

Duck in baking paper

Ingredients:

1 medium duck;
400 g offal;
200 g buckwheat;
egg;
onions – 3 pcs.;
celery, salt, pepper to taste.

Cooking process:

Marinate the duck in spices.
Boil buckwheat. Mix with egg.
Mix offal with onion, add salt and pepper.
Mix the buckwheat mass with offal and celery.
Fry the resulting mass in a frying pan until the existing liquid evaporates.
Stuff the duck with the fried mixture and sew it up with thread.
Take baking paper, wet it and wrap it around the duck. In this case, it is better to use a variety that is not afraid of moisture.
Place a baking sheet in the preheated oven and bake until done.

Apple pie

Ingredients:

wheat flour – 3.5 tbsp;
sour cream – 240 g;
peasant butter – 100 g;
cream with 10% fat content – 150 ml;
sugar – 250 g;
cinnamon, apples, baking powder, salt.

How to cook:

Mix melted butter with sour cream.
Combine flour with sugar, add cinnamon, salt and baking powder.
Mix the butter mixture with the flour mixture.
Divide the resulting dough into two parts and roll it into a layer. To make the dough stick better from your hands, you need to knead it well, while lubricating your hands with sunflower oil. In order for it to roll out well, you must first put it in the freezer.
Place the first layer of dough on baking paper and cover with apples. If the dough is too fatty, it is better to put some foil on it. To prevent the apples from turning black, you can pour lemon juice over them.
Pour cream over apples. It is better to twist the edges of the first layer so that the cream does not spill out.
We lay the second layer on top and fasten it to the first.
Place the pie in the preheated oven and cook until browned.

To make the top of the pie golden, you need to grease it with egg yolk.

Cookies with chocolate

Components:

250 g chocolate or cocoa;
50 g peasant butter;
powdered sugar – 1 tbsp;
4 chicken eggs;
vanillin;
Wheat flour;
1 packet of baking powder.

Cooking algorithm:

If chocolate is used, it must be melted first. Then mix with butter and add sugar. Mix everything well. It is advisable to add sugar to the warm mixture so that it melts. If this moment is missed, then the prepared mass can be kept on fire.
Add eggs, vanillin, flour, baking powder and mix thoroughly. Place the prepared mixture in the refrigerator for 1 hour. Cover with film to prevent the dough from drying out.
After an hour, you need to take out the dough, roll it out and cut out any shapes.
Take a baking sheet, cover it with paper, oil it and lay out the cookies, which you first need to dip in powdered sugar.

Cookies bake very quickly, on average 20 minutes.

Soft and juicy meat

Ingredients:

any meat – 500 g;
salt, pepper, other spices;
tomatoes – 4-5 pcs.;
onions – 4 pcs.;
cheese – 200 g.

How to cook:

Cut the meat into medium pieces and beat.
Sprinkle with spices and wrap in a roll, leave for an hour so that everything is absorbed.
Wash and thinly slice the tomatoes.
Cut the onion into rings.
Take a baking sheet and cover it with greased paper.
Lay the soaked meat in a layer on paper, put onions, tomatoes on top and sprinkle with grated cheese. It is best to pour the cheese 15 minutes before cooking, so it will retain its taste and will not melt too much.
Place in a preheated oven for 40 minutes. It turns out to be a very tasty and satisfying dish.

Pay attention to the material for making paper: there is disposable, and there is reusable. This should be taken into account when preparing.
If, according to its characteristics, the product is intended exclusively for baking (this is indicated on the package), then do not bake meat or fish in it.
If you bought reusable paper, then do not bake meat and cookies on one sheet; it is better to use two different sheets.

Instead of baking paper, you can use parchment, plain paper, greased with oil, foil, or a special baking mat.

Choosing baking paper (video)

Baking paper is very useful in the kitchen of any housewife. This is an irreplaceable thing, it is inexpensive. Cooking with such a device is a pleasure!

Features of using parchment paper for baking in the oven, multicooker, microwave. Actions to take if it sticks to cakes, meat, fish, pizza.

A person cannot live long without food. Therefore, cooking has turned into an art and an entire industry of constant demand.

A lot of devices, containers and surfaces for cooking food have been invented. One of the inventions is parchment paper for baking. Its purpose is not only to keep the dish from burning, but also to save the housewife time and effort on cleaning up after the process.

Let's talk in more detail about this invention and its benefits in the household.

What is parchment paper and what is it used for?

Parchment paper is a special material used in cooking and packaging. Its distinctive ability is resistance to water and fat. It is made from porous paper treated with a weak solution of sulfuric acid. Force dried and rolled into rolls. Thanks to special treatment, it can withstand high oven temperatures during baking.

Baking paper is used for:

baking biscuits and cookies,
rolling out thin shortbread dough, including rolls, followed by transferring the fragile product onto a baking tray,
maintaining cleanliness of dishes - baking sheets, baking dishes, tables,
heating food and dishes in the microwave,
food packaging, baked goods,
decorating cakes and pastries with cream, if used as a substitute for a pastry syringe,
cooking meat and fish in the oven,
storing sweets and chocolate if you wrap them in paper,
cutting out original stencils through which you can decorate finished cakes and pastries with coconut and chocolate chips, nuts, cocoa powder,
freezing products laid out with this paper, followed by easy removal of pieces from each other,
table protection during meals, used as a large napkin under the plate.

How to bake on parchment paper?

In addition to the usual lining of baking surfaces - baking sheets and baking dishes - there are other ways to use parchment paper. For example:

square
rectangle

In the first case, proceed like this:

cut 2 squares
place the foods prepared for baking on one
cover with the second one on top
fold the sides of the square up
secure with toothpicks

In the second option:

cut out a rectangle from parchment paper
Place what you are going to bake on one side
cover with the other side
fold the edges up several times

In the third case:

cut out 2 circles
distribute food on one
cover with the second
fold the edges up 2-3 turns
serve in packaging
remove the top circle before eating

Please note that parchment paper comes in different types - from disposable to reusable. The difference will be in the method of its manufacture and the materials used for this. However, you should not reuse a sheet with a silicone layer after cooking fish on it for sweet baking.

Is it possible to bake meat, chicken, fish, or fry cutlets on parchment paper?

The unequivocal answer is yes. However, there are nuances. Buy good quality parchment paper, don't skimp. Otherwise, you will spoil the food and add more tasks to yourself in terms of washing a frying pan or baking sheet. Choose white parchment, on the packaging of which the manufacturer recommends use, including for frying.

Baking meat and fish in the oven on parchment has become possible thanks to a special silicone layer on it. It prevents the destruction of paper under the influence of fat and juice secreted by food.
Wrap the raw product on all sides or make a container out of paper. Then, during the baking process, all the juice will remain inside and not on the walls of the oven.
Remember, there is no need to additionally soak the paper with fat or oil. The only point is to apply a couple of drops of oil to the surface you are covering. Then the parchment will stick to it and will not move while you place dough and other products on it. This advice works equally well for frying or baking meat and fish products.

Which side is the correct side to place parchment paper on a baking sheet in the oven?

For parchment, it does not matter which side you place on the baking sheet. The main thing is to position it correctly on the surface to prevent food and secreted juice from coming into contact with uncovered areas.

Should I grease parchment paper before baking?

Depends on the quality of paper you use. In some cases this must be done. For example, if the dough is too dry with minimal fat content, then greasing is necessary.

But for paper with a silicone layer, you can refuse such actions.

Why do baked goods, dough, meringues, pies, pizza, meat and fish stick to parchment baking paper?

There are several reasons for this phenomenon:

Wrong choice of paper.
If it is white tracing paper, then it is better not to cook on it without first moistening it with vegetable oil. Or cheap options without a silicone layer also allow food to stick.
Norm for a specific type of test.
For example, yeast or biscuit. In this case, wait until it cools completely inside the oven.
Errors in kneading dough.
Sugar must be completely dissolved. Otherwise, its grains will fry and cause sticking.
No oiling before cooking. If the parchment paper does not have silicone, be sure to oil it before laying out the products.

How to remove parchment paper from baking?

If you used the parliament without a silicone layer to bake your next culinary masterpiece and it stuck to the paper, there is a way out.

Moisten the towel and spread it on the table.
Place the hot pastry with paper on top.
When the bottom swells slightly and begins to separate, remove the paper.

Another way:

place the hot dish with paper in a plastic bag and tie it
As soon as you notice the dough softening at the top, remove and remove the paper

To speed up the process of removing stuck parchment, try both tips at the same time. But be careful. At the first sign of the top of the dough becoming soggy, immediately pull it out of the bag.

If you worked with puff pastry, wait until it cools completely. Then the parchment can be easily removed. Yeast dough will “lower” the parchment in 2 cases:

from contact with a damp towel
after cutting off the joint with a sharp knife

What happens if you eat parchment paper?

Something terrible and dangerous to your health will not happen if you eat a small piece of parchment stuck to baked goods.

Can I put parchment paper in a slow cooker or microwave?

The unequivocal answer is yes, you can.

By using parchment paper to reheat/cook food in the microwave, you will avoid having to wash it later. To do this, be sure to cover the top of the container with food.
For baking in a slow cooker, parchment paper is indispensable. With its help, removing the finished pie or cake is convenient and easy. The main thing is to do this only after the product has completely cooled.
Since many models of multicookers do not have a 3D heating function, the dish is cooked from the bottom up. This means that the part removed from the bottom will take the most time to bake. However, in some cases the lower area manages to burn. Parchment paper will keep the multicooker bowl clean. The tips from the section above will help you remove it from the cake or pie.

How to buy parchment paper for baking and packaging on Aliexpress: links to catalogs.

Go to the main page and fill in the search bar with the name of the product you are looking for. Or go straight to the special sections:

Experienced housewives know that parchment paper significantly saves them time cleaning up after working in the kitchen. We advise beginner young ladies to use this invention and see its benefits from their own experience.

Delicious dishes without sticking!

Video: How to wrap food in parchment for baking in the oven?

Parchment paper is thick paper with a smooth surface, specially designed for use during baking, as well as for packaging products.

Its advantages include:

high moisture and grease resistance;
withstands temperatures of 230° C for a long time.

Using parchment paper during baking prevents the dough from sticking to the bottom and walls of the baking sheet, and also makes it possible to roll out extremely thin layers of shortbread and puff pastry, placing them between two parchment sheets and transferring them directly to the baking sheet. How you can replace parchment paper when baking will be suggested by the advice of experienced chefs.

One of the oldest and most accessible methods of replacing parchment paper is the use of tracing paper - thin transparent paper used in drawing, as well as for creating patterns when sewing clothes. It can be bought at a regular office supply store.

Advice! Since tracing paper is a rather thin material, it should be well greased before use, preferably on both sides.

You can use tracing paper instead of parchment sheets when baking products with a high fat content:

buns, pies made from yeast dough
shortbread cookies
cheesecakes, the base of which consists of buttered crumbs and tiramisu

Attention! Tracing paper, despite its popularity, cannot act as a full replacement for parchment paper in the baking process, as it has some disadvantages:
sticks to the bottom and sides of baked goods;
due to prolonged exposure to temperatures above 200°, it becomes darker, cracks, burns out, and crumbles.

Tip #2: Silicone Coated Parchment, Silicone Paper and Mats

Silicone coated parchment is one of the modern types of baking mats. It has a number of advantages:

Reusable up to 8 times.
High heat resistance, withstanding temperatures up to 300° C.
Prevents dough from sticking to molds and baking sheets.
Protects the dough from overdrying, retaining natural moisture in baked goods.
Does not require grease lubrication.

Attention! In addition to baking, it is used:
for steaming dishes and individual products
for cooking vegetables, fish, meatballs
for roasting fish and meat
for frying seafood, poultry, eggs
for creating desserts
for layering sheet dough and other products before freezing
for use instead of dishes when heating dishes and baked goods in the microwave

Silicone paper has a thicker coating and is therefore designed for a greater number of applications.

They also have non-stick properties silicone mats, which cover the bottom of the baking tray. They not only protect baked goods from sticking, but also protect baking sheets from getting dirty. With their help you can:

freeze various foods;
roll out the dough;
bake.

Attention! Many silicone mats have special markings that allow you to cut the dough into strips of the desired width. This can only be done if the mat is not hot.

Usually, foil used for baking vegetables, meat and fish, but if necessary, it can also be used as a replacement for parchment paper for baking. To do this, it should be lubricated with oil. Baking on foil can sometimes burn as it increases the baking temperature.

One of the types of parchment is subparchment. This type of special paper used in the confectionery industry is intended for baking at low temperatures - 100 - 170 ° C. The subparchment is able to retain fat, but does not retain moisture. Its advantages include high environmental safety.

Using special silicone molds for baking allows you to bake without using parchment paper.

Their advantages:

Does not require greasing.
The dough does not stick to such forms.
The finished baked goods are easily removed.
They can withstand temperatures up to 250° C.
Environmentally friendly and easy to clean.

Features of using silicone molds:

they need to be placed on a hard surface before filling the dough;
fill only 1/3 of the mold volume;
remove from the oven along with the baking sheet.

Usage paper forms also allows you to do without parchment paper when baking:

cupcakes;
muffins;
cupcakes;
Easter cakes.

Paper forms also serve as an additional decoration for baked goods and ensure high hygiene of products.

The baked goods will not burn and will not stick to the bottom and walls of the pan:

If you grease it with butter and sprinkle it with a thin layer of flour, semolina, breadcrumbs or bread crumbs.
If you line the bottom of the baking sheet with a baking sleeve.
If you put fax paper on the bottom of the form.
If you use the most ordinary A4 writing paper as a substrate, soaked in margarine, vegetable or butter, lard. For this purpose, clean notebook sheets or clean printing paper are also used.
If you line the bottom of the baking sheet with paper butter wrappers (not foil).
If you cover the bottom of the baking sheet with a cut flour bag (usually a flour bag is made of light brown parchment paper).
You can do without parchment paper if you use a greased Teflon-coated pan for baking.

What should not be used to replace parchment paper?

Newspapers should not be used as a substitute for parchment paper because they are easily flammable and are also a source of toxic substances contained in printing ink.
Written paper.
Unoiled writing paper.
Polyethylene because it melts under high temperatures.

The means at hand will always come to the rescue if the kitchen runs out of parchment paper for baking, allowing you to please your loved ones with delicious homemade baked goods.

One of the necessary ingredients in baking recipes, along with butter, flour, sugar and eggs, is baking paper. It is recommended to place it on a baking sheet, roll out the dough, place baked goods on it, and also cover the baked product with it. But what kind of paper is this?
Baking or roasting paper- it is durable, moisture-resistant, impregnated with a special lubricant, to which nothing sticks. It is made from porous filter paper base by treatment with 50% sulfuric acid, after which it is forcibly dried. Thanks to this, it becomes moisture and grease resistant without changing its properties even with prolonged exposure to high temperatures.
Baking parchment withstands temperatures up to 215 - 232 degrees Celsius. It's best to use it in a regular oven or convection oven, but not in a broiler, griller, or toaster oven, or it will turn brown, crumble, or even catch fire. At temperatures above this, the parchment will deteriorate and turn dark brown. Both sides of the parchment are the same, meaning it doesn't matter which side you place it on the baking sheet.
One of the significant advantages of baking paper is the “non-stick effect”, which eliminates the need to grease the baked goods before baking. The baked goods will come off easily, without sticking or dirt. By the way, most likely you won’t even need to wash the baking sheet after baking! Baking paper can be used several times, especially when making cookies, etc. When placing paper on a baking sheet, it is a good idea to oil the baking sheet itself, as a little oil will help the parchment stick to it, which means the dough won't end up on the baking sheet when you pour it.
This paper can be used to decorate cakes and pastries: form it into a cone, cut off the tip and fill it with icing. You can also cut out stencil shapes, place them on the cake, sprinkle with powdered sugar and remove the paper.
Below are 8 ways to use:
1. The main purpose of using baking paper is to maintain the shape of the product by significantly reducing the likelihood of dough sticking to the baking sheet. This function is relevant not only for hot dishes, but also for cold confectionery, such as tiramisu or cheesecakes.
2. Baking parchment is the magic wand of every housewife! To prepare thin, brittle cookies without difficulty and nerves, you only need to use parchment. The cookies do not crumble, do not break, and are easily removed from the baking sheet.
In addition, you can cook not only pastries, but also pizza, pasta, meat, fish, chicken, etc.
3. To avoid mess and dirty a minimum amount of dishes while cooking, use a sheet of paper to mix dry ingredients, such as flour, baking powder, baking soda, salt, and then pour it all into a bowl.
4. Use parchment paper to separate leftovers such as chicken breasts, leftover pizza, pancakes, and muffins for storage. The same method is suitable for freezing food.
5. Artfully wrap baked goods: Paper makes a great substitute for gift wrapping paper. It looks simple and elegant. After wrapping, tie with ribbon.
6. The easiest way to cook something simple and healthy is to bake fish or meat in baking parchment. First, place vegetables and meat on paper, drizzle with oil, sprinkle with spices, wrap tightly and bake. Again, no need to wash anything after cooking.
7. Are you expecting friends with children for dinner? Cut out large napkins from baking paper and place under the plates. Forget about how messy kids are, just throw away the paper napkins after dinner is finished.
8. Instead of using paper towels, cover microwave dishes with baking paper to reduce splatter. Your microwave will thank you!
Those who have already cooked using baking parchment know that it is very inconvenient to simultaneously place the dough on it and hold it so that it does not curl. Here are 3 ways to straighten parchment and make cooking easier:
1. Remove the magnets from the refrigerator and place them in the corners of the lined paper. Don't forget to put them back in place before baking!
2. Cut the paper and place between baking sheets until your next culinary masterpiece. By the time the paper is needed, it will straighten out under the pressure of the baking sheet and will be ready for use.
3. Rolling the dough between two sheets of paper is a good way to prevent the dough from sticking to the rolling pin, but it's annoying to keep the paper sliding off. Next time, spray water on the paper. It will become moist, stick to the dough, and make it easier to roll out.
In addition to the above, you can come up with 1000 and one more ways to use paper in the kitchen, since this thing is really necessary for both the most experienced and qualified chefs and ordinary housewives. You can buy one from us excellent quality paper at very low wholesale prices.